Ina Garten Skillet-Roasted Chicken Thighs and Potatoes
This Barefoot Contessa–inspired recipe features bone-in, skin-on chicken thighs, seared to a crisp in a cast iron skillet, then roasted in the oven with baby potatoes, garlic, and fresh rosemary. It’s simple, hearty, and infused with rich, savory flavor from just a handful of ingredients.
- Prep Time: 15
- Cook Time: 35
- Total Time: 50 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Skillet Searing + Oven Roasting
- Cuisine: American
Ingredients
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6 bone-in, skin-on chicken thighs
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1½ pounds baby Yukon gold potatoes, halved
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1 tablespoon olive oil
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2 tablespoons unsalted butter
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4 garlic cloves, smashed
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2 teaspoons kosher salt
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1 teaspoon freshly ground black pepper
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1 tablespoon chopped fresh rosemary (or 1½ teaspoons dried)
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Optional: lemon wedges, extra herbs for garnish
Instructions
Preheat oven to 400°F (200°C). Pat chicken thighs dry with paper towels and season both sides generously with salt and pepper.
Heat olive oil and butter in a large oven-safe skillet (cast iron recommended) over medium-high heat. Place chicken thighs skin-side down and sear for 5–6 minutes without moving, until deeply golden and crisp. Flip and cook 2 more minutes. Transfer chicken to a plate (they’ll finish cooking in the oven).
In the same skillet, add the halved potatoes, garlic, and rosemary. Toss in the remaining pan juices and spread them in a single layer. Season lightly with salt and pepper.
Nestle chicken thighs, skin-side up, on top of the potatoes. Roast in the oven for 30–35 minutes, or until the chicken reaches 165°F internally and the potatoes are tender and golden.
Remove skillet from oven and let rest 5 minutes. Spoon pan juices over the top, garnish with lemon wedges or chopped herbs if desired, and serve directly from the skillet.